Teriyaki Chicken and Rice

(3)
1 reviews.
  • 10 min prep time
  • 1 hr 15 min total time
  • 9 ingredients
  • 4 servings

Ingredients

2
cups fresh baby carrots, halved lengthwise
1
cup uncooked regular long-grain white rice
1
(14-oz.) can baby corn nuggets, drained
1
(14-oz.) can chicken broth
5
tablespoons teriyaki sauce
3
to 3 1/2 lb. cut-up frying chicken, skin removed if desired
1/4
cup orange marmalade
1/2
teaspoon ginger
3/4
cup cashew halves and pieces

Directions

  1. 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
  2. 2 Arrange chicken pieces over rice mixture. In small bowl, combine remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
  3. 3 Bake covered at 375°F. for 45 minutes.
  4. 4 Uncover baking dish; bake an additional 15 to 30 minutes or until chicken is fork-tender and juices run clear. Sprinkle with cashews.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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